Name: Seared Salmon Filet with Roasted Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Atlantic Salmon; 0.3 cup Cooked Brown Rice; 1.5 cups Fresh Asparagus; 0.5 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Seared Salmon Filet with Roasted Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Brown Rice

Pan-seared salmon served with oven-roasted asparagus and fluffy brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

42.5g

Fat

27.1g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

0.3 cup Cooked Brown Rice

1.5 cups Fresh Asparagus

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt.
3
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
4
Pat the salmon filet dry with a paper towel and season with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
7
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
8
Warm the pre-cooked brown rice in a small saucepan or microwave.
9
Plate the salmon alongside the roasted asparagus and brown rice, drizzling everything with fresh lemon juice before serving.